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Air Fryer Ham and Cheese Pinwheels (Potluck)

Puff pastry spread with Dijon, layered with shingled ham and Gruyère, rolled and sliced, and air fried into flaky, portable pinwheels.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 pinwheels
Course: Appetizer
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet puff pastry or crescent roll dough thawed but cool
  • 2-3 tbsp Dijon mustard
  • 1 tsp honey optional, stirred into the Dijon
  • 6 oz thinly sliced ham
  • 1.5 cups shredded Swiss, Gruyère, or cheddar
  • 1 egg beaten with a splash of water
  • poppy or sesame seeds optional

Equipment

  • Air fryer
  • Rolling Pin
  • Parchment
  • Sharp knife

Method
 

  1. Roll the pastry into a 10 by 12-inch rectangle. Brush the Dijon edge to edge. Shingle the ham to cover with no gaps, then scatter the cheese, leaving a 1/2-inch border along one long edge.
  2. Roll snugly toward the border. Freeze the log 15 minutes.
  3. Cut into 1/2-inch pinwheels with a sharp knife or dental floss.
  4. Preheat to 350°F. Set the pinwheels cut-side up on parchment, brush with egg wash, and sprinkle with seeds. Cook 10 to 12 minutes until deep golden and flaky.

Notes

Keep the pastry cool — warm puff pastry tears and won't puff.
Thin ham, thin cheese layer — thick stacks make the roll unravel.
Freeze the log for clean slices.